Directions:
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.09 Kcal (972 kJ) | ||
| Calories from fat | 62.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Cholesterol | 396.25mg | 132% | |
| Sodium | 370.61mg | 15% | |
| Potassium | 457.14mg | 10% | |
| Total Carbs | 9.42g | 3% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 27.54g | 55% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 1.8mg | 10% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.64 Kcal (321 kJ) | ||
| Calories from fat | 20.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 11% | |
|---|---|---|---|
| Cholesterol | 130.85mg | 132% | |
| Sodium | 122.38mg | 15% | |
| Potassium | 150.96mg | 10% | |
| Total Carbs | 3.11g | 3% | |
| Sugars | 0.21g | 3% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 9.09g | 55% | |
| Vitamin C | 3.1mg | 15% | |
| Iron | 0.6mg | 10% | |
| Calcium | 23.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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